Pasta Mista

Short shapes

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  • Pasta Mista

    This pasta name was born in Naples when women needed

    This pasta name was born in Naples when women needed to use different kinds of pasta (unused pasta left in the pack) and cooked them all together. In Neapolitan dialect it is also called “mmesca francesca” from “mmesca” which means mix and “francesca” as a reference to French cusine during their rule on Naples.

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  • Penne Rigate

    The empty centre keeps the sauce and the grooving withholds

    The empty centre keeps the sauce and the grooving withholds the flavor.

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  • Fusillo Siciliano

    The spiral entraps the sauce and does not let it

    The spiral entraps the sauce and does not let it go.

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  • Casarecce

    The name refers to their homemade origin (casereccio); it’s a

    The name refers to their homemade origin (casereccio); it’s a variation of the Arabian “pasta busiata”, that was made with a bus (the reed used to curve the pasta).

    The smooth porous surface offers a perfect support for all sauces, we suggest to taste them with meat sauces.

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  • Rigatoni

    The ideal format to withhold the taste of a rich

    The ideal format to withhold the taste of a rich sauce.

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  • Pennoni

    The Pennoni were

    The Pennoni were born from the need to create an alternative to the classic Cannelloni. They are pens with a larger diameter and are perfect for making stuffed with baked meat or fish. The bronze drawing and the stripes give it the perfect consistency to absorb the sauce even if prepared in the oven. An excellent format that perfectly maintains cooking.

     

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